September's Cheesecake Special

The special cheesecake flavor for the month of September is Peanut Butter Cup. If you enjoyed the cheesecake with your opportunity placement this month, here is how you TOO can make this delicious treat!

Makes 10-12 servings.

Crust:
1 ½ c. oreos crushed or chocolate crumbs
1 TBS. sugar
4 TBS. butter

Filling:
3 - 8 oz. pkg. cream cheese
1 c. Cool Whip
¾ c. milk
1 ½ c. sugar
1 ½ pkg. gelatin
1 c. peanut butter

Topping:
½ c. semi sweet chocolate chips
2 TBS. margarine

Crust:
Melt 4 TBS. butter in a glass bowl in the microwave on High for 1 minute. Add crushed oreos or chocolate crumbs, mix well. Spray bottom of pan with non-stick cooking spray. Spread crust mixture evenly and press down into bottom of 9” spring form pan. Bake at 300 degrees for 12 minutes. Cool.

Filling:
Beat the cream cheese and sugar at medium speed with electric mixer until well blended. Stir the peanut butter into the cream cheese mixture; set aside. Heat milk in microwave for 1 minute or until slightly warmer than lukewarm. Add gelatin to warm milk. Stir with a wire whisk very vigorously until the gelatin is dissolved. Add the cream cheese mix-ture, mix well. Fold in the Cool Whip, pour over crust.

Topping:
Place in microwave for 1 minute. Stir until well blended. Drizzle over filling.

Chill for 2 hours or until firm.